Electric Oven vs. Microwave: What Each Does and Which to Buy

The Difference in Heating Methods

The microwave heats food from the inside because the waves heat the water molecules within the food itself. That is why it is very fast at reheating and defrosting, but it does not form a crust or brown food unless it has a grill or convection. The electric oven heats the air, walls, and baking dish, and heat enters the food from the outside in. This is slower, but it creates the crust and browning you love in chicken, pasta bechamel, and basbousa.

And because the microwave heats the parts with more water first, the dish might come out hot at the edges and cold in the center. Stir the food halfway through, and let it sit for a minute after the appliance turns off so the heat distributes evenly.

When Is a Microwave Better?

• Reheating a plate of food, rice, or soup in minutes.
• Quickly defrosting meat and chicken from the freezer.
• Melting butter or chocolate, and cooking vegetables with a little water.
• Doing lots of small tasks throughout the day without waiting for an oven to heat up.

When Is an Electric Oven Better?

• Cakes, basbousa, konafa, bread, and pizza.
• Trays of potatoes, chicken, and pasta bechamel.
• Whole chickens on a spit in models with a rotisserie.
• If your stove oven does not hold a consistent temperature or you do not have one at all.

And if the oven has a fan (convection), heat distributes better across the tray, and you can usually lower the temperature by about 20 degrees compared to the recipe.

Which One Uses More Electricity?

A 900W microwave running for 3 minutes uses about 0.05 kWh. An electric oven at 1800W needs about 10 minutes of preheating before you put the food in, then half an hour or more for the dish, so it can reach about 1 kWh per cooking session, though often less because the thermostat cycles on and off. Therefore, reheating in the microwave is always more economical, and baking has no alternative other than the oven or a convection microwave.

The Middle Ground: Convection Microwave

A convection microwave has a fan and a heating element, so it bakes and roasts like a small oven while also heating like a regular microwave. It is suitable for a small kitchen or 2-3 people. Its drawbacks are that its capacity is between 26 and 32 liters in available models, smaller than a 48L or 62L electric oven, you cannot use it for two things at the same time, and metal trays can only be used in convection-only mode depending on the manual.

And if you have a good stove oven and bake about once a week, for example, you do not need a convection microwave or an electric oven. A regular microwave with a grill will suffice for daily reheating, and you can save the price difference for something else in the kitchen.

Size and Before You Buy

An electric oven from 20 to 30 liters is enough for one or two people and small trays, 45 to 50 liters for a family of 4, and 60 liters and above for gatherings and whole chickens. A microwave of 20 liters is for one or two people, and 25 liters is suitable for most families.

• Measure its spot on the counter and leave clearance space around the appliance for ventilation as the manual states.
• The electric oven draws 1800 to 2000 watts, so do not run it on the same extension cord as the kettle or air fryer.
• Make sure the appliance is 220 volts, and check the seller and warranty type: dealer warranty is better than international warranty.
• As soon as it arrives, check the glass and door, and make sure the trays, rack, and rotisserie spit are included.